11-Attachment C, HAACP.pdf

Gwinnett School Nutrition HACCP- SOP 12/17/25

PURPOSE: To ensure that all food is received fresh and safe when it enters the foodservice operation and to transfer food to proper storage as quickly as possible.

INSTRUCTIONS:

1. Train foodservice employees on using the procedures in this SOP.

2. Follow State or local health department requirements.

3. Follow Federal regulations regarding USDA.

4. Deliveries occur:

• After operation hours using unique limited access alarm codes and door keys.

• Follow all Key Drop Agreement requirements per Chapter 511-6-1.

• During operation hours.

5. Post the Order Delivery Receipt, including the name of vendor, days and times of deliveries and drivers’ names.

6. Follow the rejection policy to ensure accurate, timely, consistent, and effective refusal and return of rejected goods.

7. Organize freezer and refrigeration space, loading docks and storerooms before deliveries.

8. Gather product specification lists and purchase orders, temperature logs, calibrated thermometers, pens, flashlights, and clean loading carts before deliveries. Refer to the Using and Calibrating Thermometers SOP.

9. Keep receiving area clean and well lighted.

10. Do not touch ready-to-eat foods with bare hands.

11. Mark foods with the date arrival or the “use by” date and mark accordingly upon receipt.

12. Compare delivery invoice against products ordered and products delivered.

13. Store foods to their appropriate locations (Cooler and/or Freezer) as quickly as possible.

MONITORING After Hours Deliveries:

1. Check use-by dates to ensure safety and quality.

2. Take sample temperatures of delivered food and record immediately upon arriving to work.

3. Check frozen foods to ensure that they are all frozen solid and show no signs of thawing and refreezing, such as the presence of large ice crystals, liquids, or liquid stains on the bottom of cartons and crushed cartons.

4. Check staple goods for damaged products.

5. Call distributor for credit or re-shipment of foods that do not appear safe for consumption. If the food is purchased, the distributor will advise you on the disposition or pick-up of the product. Enter a VIR of damaged goods. If the food is USDA, prepare an adjustment for lost food. Dispose of USDA according to Federal requirements. When the USDA value of lost food is more than $100 on any given day, the loss must be reported to the State. Rotate according to FIFO.

6. Reconcile products delivered to invoiced amounts. When necessary, contact distributor for re-ship or corrections.

MONITORING:

1. Inspect the delivery truck when it arrives to ensure that it is clean, free of odor and organized to prevent cross-contamination. Be sure refrigerated foods are delivered on a refrigerated truck.

2. Delivery personnel are responsible for documenting the time of delivery and interior truck temperature.

Check this information as documented on invoice. The ideal interior temperature at the rear of the truck should be 36ºF for the cooler and 0ºF to 32ºF for the freezer. Due to previous stops on the delivery route, the ambient temperature may be higher. See section 5 below.

3. Confirm vendor name, day, and time of delivery as well as driver’s identification before accepting delivery. If driver’s name is different from what is indicated on the delivery schedule, contact the vendor immediately.

Gwinnett School Nutrition HACCP- Based SOP

4. Check frozen foods temperatures to ensure that they are all frozen solid and show no signs of thawing and refreezing, such as the presence of large ice crystals, liquids, or liquid stains on the bottom of cartons and crushed cartons. Record temperatures and time on the invoice.

5. Check the temperature of refrigerated foods and record on the invoice.

• For fresh meat, fish, and poultry products, insert a clean and sanitized thermometer into the center of the product to ensure a temperature of 41ºF or below. The temperature of milk should be 41ºF or below.

• For packaged products, insert a food thermometer between two packages being careful not to puncture the wrapper. If the temperature exceeds 41ºF, it may be necessary to take the internal temperature before accepting the product.

• For eggs, the interior temperature of the truck should be 45ºF or below.

6. Check dates of dairy items and other perishable goods to ensure safety and quality.

7. Check the integrity of food packaging.

8. Check the cleanliness of crates and other shipping containers before accepting products. Reject foods that are shipped in dirty crates.

7. Rotate according to FIFO.

8. Reconcile products delivered to invoiced amounts.

9. Call distributor for credit or re-shipment of foods that do not appear safe for consumption. If the food is purchased, the distributor will advise you on the disposition or pick-up of the product. When the USDA value of lost food is more than $100 on any given day, the loss must be reported to the State.

CORRECTIVE ACTION:

1. Retrain any foodservice employee found not following the procedures in this SOP.

2. Reject the following:

• Frozen foods with signs of previous thawing

• Cans that have signs of deterioration, such as swollen sides or ends, flawed seals or seams, dents, or rust.

• Punctured packages or any indication of pest activity (gnawing, droppings and urine stains).

• Foods with outdated expiration dates.

• Foods that are out of safe temperature zone or deemed unacceptable by the established rejection policy.

VERIFICATION AND RECORD KEEPING:

Record the temperature and the corrective action on the delivery invoice. The foodservice manager will verify that foodservice employees are receiving products using the proper procedure by visually monitoring receiving practices during the shift and reviewing the temperature and dates on the invoices at the close of each day.

Invoices with times and temperatures are kept on file for a minimum of 5 years plus the current.

Gwinnett School Nutrition HACCP- Based SOP

Vendor HACCP Certification of Compliance/ Food Product Specifications

PURPOSE: To accept deliveries from only distributors who have certified HACCP procedures. To develop food item specifications that will communicate safety and nutrition goals.

INSTRUCTIONS:

1. Require HACCP compliance documentation from all food distributors to GCSNP Central Office.

2. All contract conditions will require all contract participants to submit HACCP compliance documentation at bid opening.

3. Food product specifications will be developed using USDA, FDA, HACCP-Based recommendations to communicate desired characteristics of each.

4. Food product specification can include but not limited to the following:

• Name of Product and/or Product Description

• Federal Grade, when applicable

• Size information for container and product/Physical attributes.

• Unit on which price will be based

• Quality indicators/Quality Standards

• Packaging types and procedures, labeling and packaging

• Test or inspection procedures/microbiological criteria

• Unacceptable characteristics

• Suggested approved brands

• Characteristics of what is considered equal quality

• Estimated purchased quantities

• Fat, fiber, and sodium limits/Nutritional Analysis

MONITORING:

1. Confirm receipt of HACCP compliance documentation at each food contract opening

2. Continuous review of food product specifications

CORRECTIVE ACTION:

1. Elimination of any distributor found without HACCP compliance

2. Update food item specifications as required

VERIFICATION AND RECORD KEEPING:

1. Vendor certification letters to be kept on file with a copy maintained with related HACCP SOP.

2. Food product specifications will be maintained in counties back-office software systems.

3. Vendor HACCP compliance documentation and specifications of contract will be maintained for five years plus the current year.